garlic as antibacterial
Garlic and Bacteria Inhibition Does garlic keep vampires away? You can’t prove it scientifically, but many people do believe that garlic is good for what ails you — among other things it helps to ward off infection.
Emily Koch noticed that her mom, who eats garlic, has fewer colds than other family members, so she decided to see if the stories about garlic are true.
You can get a look at her project display in the figure. Figure: Project display for “Garlic and bacteria inhibition.”
Hypothesis
I believe that garlic will inhibit the growth of the bacillus subtilis bacteria, but not as effectively as antibiotics and disinfectants.
Independent variables
Bacteria-inhibiting agents
Dependent variables
Amount of bacteria incubated
Controls
• Bacteria used
• Technique and time of incubation
Experimental groups
• Penicillin
• Streptomycin
• Tetracycline
• Glutaraldehyde
• 5 percent phenol alcohol
• Garlic
Materials
• 30 petri dishes
• Nutrient agar (a culture containing agar used to grow bacteria)
• Sterile paper disks
• Bacillus subtilis broth
• Home-built incubator (a sealed box with a heat pad underneath)
• Light box
• Penicillin
• Streptomycin
• Tetracycline
• Glutaraldehyde
• 5 percent phenol alcohol
• Fresh garlic extract
Procedures
1. Divide petri dishes into six groups of five.
2. With adult supervision, melt the agar medium.
3. When liquid agar cools, pour an equal amount into each dish.
4. Press 25 cloves of garlic to make garlic juice.
5. Saturate one group of paper disks in the following: o Penicillin o Streptomycin o Tetracycline o Glutaraldehyde o 5 percent phenol alcohol o Fresh garlic extract
6. Put all petri dishes into incubator. The temperature in the incubator is 35@dgs C (95@dgs F).
7. After 24 hours, observe petri dishes, and use light box to take pictures of each dish. Repeat again after 24 hours.
8. Calculate zones of inhibition (the areas where no bacteria grow) to determine the area where
Emily Koch noticed that her mom, who eats garlic, has fewer colds than other family members, so she decided to see if the stories about garlic are true.
You can get a look at her project display in the figure. Figure: Project display for “Garlic and bacteria inhibition.”
Hypothesis
I believe that garlic will inhibit the growth of the bacillus subtilis bacteria, but not as effectively as antibiotics and disinfectants.
Independent variables
Bacteria-inhibiting agents
Dependent variables
Amount of bacteria incubated
Controls
• Bacteria used
• Technique and time of incubation
Experimental groups
• Penicillin
• Streptomycin
• Tetracycline
• Glutaraldehyde
• 5 percent phenol alcohol
• Garlic
Materials
• 30 petri dishes
• Nutrient agar (a culture containing agar used to grow bacteria)
• Sterile paper disks
• Bacillus subtilis broth
• Home-built incubator (a sealed box with a heat pad underneath)
• Light box
• Penicillin
• Streptomycin
• Tetracycline
• Glutaraldehyde
• 5 percent phenol alcohol
• Fresh garlic extract
Procedures
1. Divide petri dishes into six groups of five.
2. With adult supervision, melt the agar medium.
3. When liquid agar cools, pour an equal amount into each dish.
4. Press 25 cloves of garlic to make garlic juice.
5. Saturate one group of paper disks in the following: o Penicillin o Streptomycin o Tetracycline o Glutaraldehyde o 5 percent phenol alcohol o Fresh garlic extract
6. Put all petri dishes into incubator. The temperature in the incubator is 35@dgs C (95@dgs F).
7. After 24 hours, observe petri dishes, and use light box to take pictures of each dish. Repeat again after 24 hours.
8. Calculate zones of inhibition (the areas where no bacteria grow) to determine the area where